◆ Food Services

What a deli counter worker
really does.

19 tasks, each one witnessed by the sources that watched the job — and behind every one, a prompt you can use tonight.

19evidenced tasks
893,600in the US (2025)
$35,320median pay / year
8systems it runs on
See the 19 tasks ↓Open in the atlasThe full career map →
This is what one task looks like here
Weigh or measure ingredients.
Weigh turkey breast, provolone, and pickled peppers to the prep-sheet …3 sources agree

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The work, task by task

19 tasks
Hands on the work17
Weigh or measure ingredients.+
Weigh turkey breast, provolone, and pickled peppers to the prep-sheet amounts, record each weight on the daily prep log immediately, and adjust batch sizes if any item is over or under by more than 5 percent before the lunch rush.
escojdonet3 agree
when the reply comes backPush once: ask it to sharpen the weakest part, and to say what it assumed. Helpful?
Wash, peel, and cut vegetables and fruits+
Wash the romaine, peel the carrots, and cut cucumbers into half-moons to the portion sizes on the prep sheet, place in labelled perforated pans to drain, and note any blemished produce on the handover board for the morning chef.
jdonet2 agree
when the reply comes backPush once: ask it to sharpen the weakest part, and to say what it assumed. Helpful?
Keep workstation organized and sanitary+
Clear and sanitise the slicer, cutting boards, and counters after the morning run, rotate the two labelled sanitiser buckets, restock clean towels and gloves, and update the cleaning checklist on the shift clipboard before you clock out.
jdonet2 agree
when the reply comes backPush once: ask it to sharpen the weakest part, and to say what it assumed. Helpful?
Support kitchen staff with ingredient prep+
Pre-portion the roast beef, dice the onions, and blanch the peppers to the sizes and counts the kitchen requested, stage the pans with covers and the ticketed pickup time, and text Chef Maria if anything will be late.
jdonet2 agree
when the reply comes backPush once: ask it to sharpen the weakest part, and to say what it assumed. Helpful?
Assist in managing inventory and food labels+
Check par levels on the deli shelf, print new ingredient labels with use-by dates for the brisket and coleslaw, update the inventory sheet with quantities taken, and flag any item below par to Purchasing by 10 a.m.
jdonet2 agree
when the reply comes backPush once: ask it to sharpen the weakest part, and to say what it assumed. Helpful?
Keep records of the quantities of food used.+
Log the morning batch usages into the daily consumption sheet: amounts taken from each tub, leftovers returned to storage, and total yield; reconcile against the prep ticket and alert Manager Raul if totals differ by more than 8 percent.
jdonet2 agree
when the reply comes backPush once: ask it to sharpen the weakest part, and to say what it assumed. Helpful?
Direct workers in task performance+
Assign Jose and Maya to the morning prep line, have Jose trim and portion the brisket to stated weights, have Maya label and date every package, run the walk-in temperature log every hour, and check sanitizer concentration before we open; report completion by 10:30 AM.
esco
when the reply comes backPush once: ask it to sharpen the weakest part, and to say what it assumed. Helpful?
Follow hygienic procedures during food processing+
Prepare for the roast chicken shift by washing hands and changing gloves, wipe and sanitise the cutting board, discard any items past hold time, weigh and record chicken portions, and restock the garnish station before serving begins; sign the hygiene log when finished.
esco
when the reply comes backPush once: ask it to sharpen the weakest part, and to say what it assumed. Helpful?
Keep it safe1
Watch and assess1

What the work runs on

named inside the evidenced tasks
4 tasksCBORD NetReciperecipe scaling and prep logs to recalculate batch sizes and document weights for service
3 tasksCulinary Software Services ChefTecholds portion specifications and prep sheets used for kitchen production
3 tasksMicrosoft Officemaintains and shares the cleaning checklist and shift handover notes
3 tasksCBORD Foodservicemanages production schedules, inventory items, and logs needed to assign prep tasks and record completion
2 tasksMicrosoft Exceltracks par levels, quantities, and generates simple printed labels for ingredientsOpen its task library →
2 tasksiProtracks orders and prints labels so packaged take-out items match customer and time requirements
1 taskMaster Cook Deluxe Professional Cookstores and retrieves standardized cooking procedures and timing for consistent small-batch cooking
1 taskBarrington Software CookenPro Commercialschedules and logs cook cycles and internal temperature checks for commercial kitchen workflows
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Can AI actually do this job?

the honest answer

It can

where it genuinely helps
  • Name the thing
  • Tell you what it is called

It cannot

where it stops, completely
  • Everything else — there is nothing here to ask twice
XS · R2 of R7This job sits on dicing — real theory, real diagnosis, but reality still holds the grading pen.

What the work pays

two countries, two different measures

United States

this exact occupation · BLS 2025
  • $35,320 a year — the middle: half earn more, half earn less
  • The lowest tenth earn near $25,810; the top tenth near $45,340
  • 893,600 people employed in this occupation

Where the evidence lives

open any of it yourself
O*NETThe US Department of Labor's own record of this job11 of these tasks ESCOThe European skills and occupations register6 of these tasks Job descriptionsReal postings, in the wild10 of these tasks US Bureau of Labor StatisticsPay and employment, by occupation2025 figures UK NOS IMPCB101Select weigh and measure ingredients in bakery operationsnational standard UK NOS IMPPO250Weigh or measure ingredients in food and drink operationsnational standard

Close to this work

12 nearby
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Questions people actually ask

A shift usually starts with checking delivery, rotating stock, and setting up the counter: weigh and label meats and cheeses, slice to order, and write prices. You’ll set temperatures on cases, keep the workstation sanitary, and prepare cold salads or trays for service.

During service you slice or grind meats, package take-out orders, operate the cash register, and keep records of quantities used. Near the end you clean equipment, discard leftovers, and restock for the next shift.

Many delis use foodservice and recipe systems like CBORD NetRecipe, CBORD Foodservice, ChefTec, or CookenPro to track recipes, portions, and food costs. You might also use Microsoft Excel or Office to record inventory or food usage.

If your workplace has hospital or campus foodservice, expect iPro or Master Cook Deluxe for menu planning. Training is usually on-the-job; you don’t need deep IT skills, just basic data entry and following the system’s recipes and portion sizes.

According to the U.S. Bureau of Labor Statistics (BLS) for 2025, about 893,600 people worked in this area. The median pay is $35,320 per year, the lowest tenth earn about $25,810, and the top tenth about $45,340.

Wages vary by location, employer, and experience. Hospital or campus foodservice jobs that use systems like CBORD sometimes pay higher than small independent delis.

Start by applying to a grocery store, deli, hospital, or cafeteria; they provide on-the-job training for weighing, slicing, cash register work, and food-safety procedures. Learn basic knife skills, how to weigh ingredients, and how to follow recipe portions in systems like ChefTec or CBORD.

A short food handler or ServSafe class helps for hygiene rules and temperature control. List any prior kitchen prep, inventory, or customer-service experience on your resume.

It’s a mix: you do food prep and basic cooking tasks (steaming vegetables, assembling salads, slicing meats) like a cook, but you also operate the cash register and package take-out like a cashier.

If you prefer kitchen-only work, look for a cook role; if you like customer contact and sales, deli counter work fits both sides of the job.

AI can help generate shopping lists, suggest batch recipes, or analyze sales to plan inventory, but you must verify numbers against systems like CBORD NetRecipe, ChefTec, or Excel. These systems are the official records for portion sizes and food labels.

Never let AI replace temperature logs, cash handling, or hygiene checks. Use AI for suggestions only, then confirm with your workplace software and a supervisor.

Precise weighing and portion control matter most: using scales correctly and following recipe portions in CBORD or ChefTec prevents waste and keeps food costs down. Practice weighing items and labeling them clearly.

Also keep your station clean and organized. Quick sanitation between tasks and proper storage/rotation of stock reduces mistakes and keeps customers and regulators happy.

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